This recipe goes great with my Pink Velvet buttermilk WASC cake recipe

Ingredients

  • 8 oz Cream Cheese (soften)
  • 8 oz unsalted butter (soften)
  • 1 tsp vanilla
  • 1tsp salt
  • 2 Tbls Chambord liquer
  • 10 cups powder sugar
  • 8 oz pkg fresh raspberries

  • Raspberry Puree to soak cake layers

  • 2 cups fresh or frozen raspberries
  • 1 cup water
  • 1 cup sugar
  • half a lemon juice
  • (cook for about 10 min on med. add to a blender to puree it & then thru a sieve to remove seeds. cool in fridge)

Instructions

  1. Cream creamcheese & butter, then add vanilla, salt, chambord. ad powder sugar 2 cups at a time until blended well. Then on high speed whip for a few min until fluffy. Last add fresh raspberries NOTE: Mix just for a few seconds. Refridgerate for 30 min.

Comments

Phyl7468 Says... 16 Sep 2009 , 7:43am

This may be a dumb question, but what do you ice the cake with after you bake and fill it?

Emberfae39 Says... 16 Sep 2009 , 3:15pm

It is a filling so It goes between the layers of the cake. This is what you fill it with. There is no such thing as a dumb question!

want2bcupcakequeen Says... 17 Sep 2009 , 8:55pm

Do you use a buttercream frosting on the cake?

lcarlisle Says... 21 Sep 2009 , 11:29am

My Client wants a chocolate cake with Raspberry filling is it nessary for me to soak the cake, would it taste just as wonderful with just using the filling?

margeann Says... 29 Sep 2009 , 10:42pm

This is way to much filling for a cake. Have you ever made less?

saddlegirl Says... 18 Oct 2009 , 6:04am

Sounds great, I am going to try it . Thanks

poohbear39180 Says... 28 Oct 2009 , 8:29am

I bet you fill and ice the cake with this...unless it is for several cakes, or a wedding cake...lots of layers??

danigirlmck Says... 15 Nov 2009 , 12:07pm

Does this filling need to be refridgerated?? I was wanting to cover the cake in MM fondant.

stresseddesserts Says... 18 Dec 2009 , 4:31pm

I made this for a very large cake... so if you're making a regular size cake, I'd make half of the recipe.

cheriej Says... 12 Apr 2010 , 3:55pm

Just used this as a filling for a white cake I had to make at last minute. The fresh raspberries really made this taste fantastic! I did add a few more raspberries as I was not going to soak the cake layers. Definitely will use this again.

kimmerly1966 Says... 16 May 2010 , 3:07pm

OMG I just finished making this and tasting this!! I don't normally taste alot cause most of what I make is way to sweet, i mean i taste it to make sure it's edible but i couldn't stop tasting this!! It's amazing!!!

ashlynsbowtique Says... 24 Jan 2011 , 2:15pm

I just finished making this for a cake I am doing tomorrow. I didn't have chambord so I used raspberry extract. I think it would be better with the chambord, but this worked too. It's delicious! My favorite part is the raspberry puree to soak the cake in. It's going to taste fantastic together. I'm using it on a vanilla bean cake. Thank you so much for the recipe!!

miggitycakes Says... 25 Feb 2011 , 8:35pm

This is AMAZING! A keeper!

Aimium Says... 20 Jul 2011 , 5:12am

How much of the puree would you use on each cake layer? I've never soaked a cake before, and I don't want to use too much... (I'm doing a 6" round as my trial run, if that makes any difference)

Thanks!

Khandiab Says... 24 Jun 2015 , 5:34am

I just made this cake filling and it has been chilling for 1.5 hours. I tried Filling my cake with it but as soon as I placed the top cake layer on and all the filling gushed out?? It is so soft. The flavor is amazing but really sweet so I don't want to add any more powdered sugar what did o do wrong. Has anyone else had this problem? 


Login To Leave A Comment